Grinder, hoagie, hero, sub, torpedo. The name differs based on where you’re eating it. In L.A., to most, it’s an Italian sub.
The Italian Torpedo made by Angelo’s Italian Deli owner Angelo Marciuliano in Belmont Shore, Long Beach.
The Italian torpedo at this Long Beach deli could be classified as a fancy sub. Instead of a soft roll there’s a flour-dusted ciabatta. Instead of mayonnaise there’s a sharp garlic pesto spread. And instead of iceberg lettuce there are mixed greens. All of the tweaks make for a pretty great sub, stacked with thick slices of mortadella, capicola, salami and provolone. That garlic spread will stick with you. If you’re not a fan of raw garlic, this is not the sub for you.
The sandwich is more than worth the demolition-derby-style parking lot and the long lines that snake in front of the deli counter at almost all hours of the day. A couple pro tips to consider: The hot peppers are far superior to the mild. If you want to skip the line, look for the baskets full of pre-made Godmothers that sit on top of the deli case during busy hours. And grab a couple of the 10-cent containers of Italian dressing for a little extra zing on each bite.
The restaurant, a deli/Hawaiian poke stand hybrid, is an unlikely location for one of the best Italian subs in town. But here you are, ordering an Italian sandwich while you eye the cellophane-wrapped Spam musubi next to the credit card machine. The bread at Black Hogg is the best kind of baguette, crisp, airy and with a hint of butter somewhere in the dough — like the kind you get with a good banh mi. This is the base for mayonnaise, thinly sliced soppressata, sharp provolone, capicola, mortadella and a well-dressed salad of shredded lettuce, olive oil and real aged balsamic vinegar. You could stuff grocery-store bologna in that bread and it would still taste better than good. All the prime Italian meats and cheese are just gravy.
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